Luxury Vanilla Ice Cream

450ml (¾ pint) Single Cream
450ml (¾ pint) Double Cream
110g (4oz) Caster Sugar
6 Egg Yolks
1 Vanilla Pod

Whisk the egg yolks with half of the sugar until light and golden, in a large heat resistant bowl.
Place the creams and remaining sugar into a saucepan.
Scrape the seeds from the vanilla pods into the creams.
Heat but do not allow to boil.
Remove from the heat and allow to cool slightly.
Gently stir the heated creams into the beaten egg, do not add too quickly otherwise the eggs might begin to cook and
form scrambled eggs!
Place the bowl over a saucepan of simmering water and stir with a wooden spoon until the mixture thickens enough to coat the back of the spoon.
Remove from the heat and allow to cool.
Either:
Place into an ice creamer maker, following the manufacturers instructions, or,
Place into an airtight container and freeze for 2-4 hours, removing twice during freezing and whisking lightly.

Note: This is a basic recipe which can be adapted to suit your own tastes by adding a wide range of flavours, such as fruits, herbs, chocolate or anything else that tempts your palate.

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Luxury Vanilla Ice Cream

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